Preparation

Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.

Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.

Dear Epicurious - DO YOU TEST THESE RECIPES BEFORE PUBLISHING? This was a complete mess - as others stated, way too much batter for the pan size. Followed recipe exactly. Cooking time off, too. This is one of many recipes lately that has not been vetted prior to publishing and it's disappointing. In your rush to publish content, consider maybe less is more if it's tested and true. I've never posted before but it's time to call this out before I leave Epicurious for good...

This was one of the most delicious cakes ever! I followed the recipe exactly. My only concern was that with the thick, toasted coconut flakes on top, it was quite difficult to slice cleanly. I would toast coconut and serve separately or consider trying it with shredded coconut.

Added cacao nibs to the batter and then added walnuts and coconut sugar to the toppings. Used Special Dark Dutch processed cocoa powder and it turned out just like the photo! To prevent crumbling, cut in thicker slices for serving. Yum! Will make again.

Super tasty and easy to make. I followed the recommendations of the other reviewers and used a larger loaf pan and baked for 80min. I also added a TBS of espresso powder to boost the chocolate flavor (and I know... I shouldn't review a recipe if I've altered it)(but this is some tasty cake).

I made this recipe today and it came out delicious. I used a 4 1/2 x 8 1/2 metal loaf pan. I followed the recipe exactly and baked it for 70 minutes because I have a convention oven. It fit perfectly in the pan with no over-flow. My children aged 10 and 12 loved it.

Shame on me for not reading the comments first, I followed the recipe exactly and while the final product tastes great, it overflowed the pan in the oven and took an additional 30 minutes to cook through. We ate it anyway, just couldn't take it to the party it was intended for. I would agree with previous posters that it doesn't turn out anywhere near as dark as the photo (I used regular cocoa powder, should have used Dutch). I would make it again in a larger pan, but giving two forks for the disappointing final product following the recipe as written.

This was very good. Following the advice of other reviewers, I used a larger pan (9x5) and baked it a little longer, I think a total of 90 minutes which was probably a bit too long and made the pound cake a tiny bit dry. I probably should have removed it at 80 minutes.

Okay, the pan is too small. I, too, have cake batter all over my oven. The bake time is wrong. I have now baked it an additional 10 minutes and its not done. I will try this again, however, I will use my 9" by 5 1/2" pan.

The pan you advised was too small. I now have cake batter all over my oven. It is an icky mess. Thanks. I thought the pan looked too small, but I made sure I did everything exactly like the recipe said.

Fabulous! This has been added to short list of "best recipes". Light texture (not like pound cake), dense chocolate flavor, not super sweet. Followed others' suggestions and used a larger pan--5x9 glass loaf pan, lined with parchment--came out beautifully--did not breach the perimeter. A keeper for sure.

Too much batter for an 8x4 pan--use a 9x6 instead. It overflowed and took longer to bake. The result was not as dark as the photo; I used regular photo. If you're supposed to use Dutched cocoa, then the recipe should say so. The texture was slightly fluffier than a normal pound cake.
So, pan size wrong, photo misleading, texture disappointing. I wouldn't make this again.

Excellent pound cake. Moist and flavorful. Took it to a friend's house for dessert at a dinner party. Everyone wanted the recipe.
I followed the recipe exactly EXCEPT used dutch processed cocoa which gives a deeper, darker chocolate flavor.
Did take about 90 minutes to bake in a 8.5 x 4.5 loaf pan.

Perfectly delicious and simple to make. I did have to add 10 minutes to the baking time though. Otherwise I wouldn't change a thing! I made this last week and am making it again tonight. My family can't get enough!

This was delicious! Everyone loved it and couldn't stop eating it. Didn't change a thing, except cooking time. It did take an extra 20 minutes before skewer came out clean. Then it was so moist. Used the coconut oil and coconut flakes from Trader Joes. It was perfect in the loaf pan I used. Yes, it puffed up over the edges, but those edges got crunchy and amazing and it looked beautiful. I do like sshellman's idea of mini versions, because the topping is addictive. Especially using TJ's big flaked coconut.

I had the same experience with baking time as other reviewers -- the cake took about 90 minutes to bake for me. I thought the crunchy coconut-sugar topping was the best part (downright addictive), and might try to make these as mini-cakes to maximize it (and cut down on baking time).

The flavor of this cake is delicious! The pan size is definitely too small-- it needs either an 8.5 x 4.5-inch pan or a 9x5-inch. The baking time is also too short. In an 8x4-inch pan, mine took 1 hour and 40 minutes. It may take slightly less time in a bigger pan. But the coconut oil gives it a very delicate, yummy flavor. I also sprinkled 1 tablespoon of sanding sugar on the top with the coconut instead of granulated sugar. The crunch was very nice. So I will definitely make it again in a bigger loaf pan, baking it for longer than the recipe states.